Prep 10 mins
Cook 20 mins
From Food and Wine, by Melissa Clark. This is a quick recipe perfect for weekday meals, but it's beautiful enough to serve even on gatherings and Holidays.
- 1 large head cauliflower, cut into florets (about 3 pounds)
- 4 tablespoons unsalted butter, melted
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon sweet paprika
- 1⁄2 teaspoon hot paprika
- 1⁄4 teaspoon cinnamon
- kosher salt, for sprinkling
- Preheat the oven to 500°.
- In a large bowl, toss the cauliflower with the butter.
- In a small bowl, combine the sugar, salt, pepper, sweet and hot paprika and the cinnamon.
- Toss the spices with the cauliflower until evenly coated.
- Spread the cauliflower on a baking sheet in a single layer.
- Roast for 20 minutes, stirring once or twice, until the florets are crisp-tender and caramelized.
- For a beautiful presentation: Mound the florets on a serving platter or in a colorful glass bowl and sprinkle with coarse salt. Serve hot or warm, with toothpicks.
Hi AniSarit, there were delicious! Spicy but good! I didn't have a problem with the butter but didn't see the reason for the cinnamon! In my opinion it took away from the from the cauliflower; also made a simple sweet dipping sauce for it - it was duck sauce made with a few extra spices. First ate it at a party I attended and then made it for a party I was going to. Thanks for sharing, Diane :)
It was very easy & very flavorful! A wee bit zippy. My cauliflower was small so I threw in a bag of baby carrots. I thought that adding the carrots, I would need more spices than listed but NO! The kids didn't enjoy this so much because they were overspiced. Ah well. The melted butter hardened immediately when I poured it on the veggies, lol. Would olive oil be better or is it for the butter flavor? Once cooked, you can't tell the difference - it was just a bit difficult to evenly mix & coat the veggies. Made for NA*ME Recipe of the Week.